Chocolate rum swirl marshmallows


Why does time seem to pass so quickly?? It seems like yesterday was december 1st and now we are in the middle of the month. How's your holiday decorating going?
This week I realized I have to start holiday decorations,to buy Christmas tree, presents,to make and pack some foodie gifts.
Everyone loves receiving edible giftS at Christmas,not only the kinds.
Yesterday we bought our tree,we decorated the house,and at the end of the day the lights were turned on to mark the official start of the holiday season. Finally😂
When I made these chocolate swirl marshmallows I thought(and this was the intention) I'll pack them  in cellophane bags and I'll store them until Christmas but I was wrong.They were so good and they disappeared until the end of the day.
The marshmallows are soft,fluffy with crunchy bits from the chocolate and they are one of my favorite things to offer during the holiday season. Not to mention are the perfect accompaniment to a mug of hot chocolate.
Stop buying marshmallows they incredibly easy to make,with a candy thermometer and a mixer you can made your own marshmallows  in less than 25 minutes,playing with flavors and textures by adding chocolate,caramel,etc...




Ingredients:
250 ml(1 cup),divided
330g(11/2cup)castor sugar
30g(3 tablespoons)unflavored powdered gelatin
100g(1/3cup) light corn syrup
50g dark chocolate,chopped
1tablespoon rum
2 tablespoons powdered sugar for dusting
2 tablespoons cornstarch for dusting


Directions:
Line a 25cm x 20cm (aprrox. 10" x 8")baking tray with parchment paper.
In a small bowl combine powdered sugar and cornstarch and sift the mixture over the bottom of the pan.

In a large bowl place,the rum,125ml water (1/2 cup) sprinkle over the gelatin,stir to combine and set aside.

Place the sugar,the remaining water 125ml(1/2 cup) and corn syrup in a medium saucepan over medium-low heat,stirring until sugar is dissolved.
Bring to the boil and continue to cook without stirring for 10-12 minutes until mixtures reaches 118ºC(248F)on a candy thermometer.

While sugar is boiling,melt the chocolate in a small bowl over a pan with simmering water.When chocolated has melted,reduce the heat to low and keep the chocolate warm over barely simmering water until is ready to use.

When sugar mixtures reaches 118ºC(248F),slowly pour the syrup in a bowl,over the gelatin mixture and with the mixer on high speed beat for about 5 minutes until mixture is stiff(but still runny),shiny and fluffy.

Drizzle the chocolate in a bowl,over the mixture and with a rubber espatula,gently fold the chocolate for 2,3 times to create a swirl pattern.


Pour the mixture into the prepared pan and smooth the top. Let it set at room temperature,uncovered for at least 5 hours and up to overnight.







Turn the marshmallows out onto a cutting board and with a knife cut into squares,dust with the remaining cornstarch mixture,if necessary.Store them in an airtight container.


ENJOY!

Comments

  1. They look so so so pretty it would be a shame to eat them!!! Nope, not really,eat them all I say!
    https://bloglairdutemps.blogspot.pt

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  2. Quando for grande quero ser como tu! Heheheh :-)
    Tudo te sai perfeitinho e fotografado maravilhosamente ;-)
    Adoro!
    Beijinhos grandes, Vi
    Clau

    ReplyDelete
  3. Tu achas que eu publico as falhas...és grande amiga,só falta-te um pouco de treino😜
    muchas gracias pela visita!

    ReplyDelete

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